Rose Cupcake

Rose Cupcake

Introduction:

"The beautiful roses and colorful colors are really amazing. The whole egg cake is thicker than Qi Feng's, but it's not easy to retract. It's easier for everyone to master. In fact, the main part is the mounting part. Speaking of mounting, many people know it's cream mounting. But now there are more and more families baking, and everyone buys more expensive animal cream. In order to eat healthily, it's really difficult for animal cream to make such exquisite mounting. It's not so hard and easy. What we use here is not so-called animal cream, but Italian cream It can be said that as long as the cream is successful, half of the mounting will be successful, and the other half will depend on skill and care. "

Production steps:

Step 1: first of all, let me nag: the top four items in the materials are for cake body, and the last four items are for flower mounting. You can choose the cake body by yourself. Of course, you can also use the whole egg sponge Cupcake I have made. Qi Feng can also use Qi Feng if he has a good command of it. Or just follow this recipe

Step 2: add 60 grams of sugar to 4 eggs and put them in a water-free and oil-free beating basin. Beat them to twice the size, lighten the color and thicken the cake paste. Draw 8 words with the beating head to keep them for a few seconds and then disappear

Step 3: sift in the low gluten flour twice, turn it from bottom to top with a scraper and mix it evenly

Step 4: add 50g cream and continue to stir well

Step 5: add it to the paper cup. This amount can be made into 9 large cups and 24 small cups

Step 6: in the middle of the oven, bake at 160 ℃ for 10-15 minutes, take out and cool

Step 7: the next step is to make cream. Cut the butter into small pieces in advance and soften it at room temperature. If you press the softened butter with your fingers, it will be concave

Step 8: beat 70g egg white and 5g granulated sugar until neutral foaming, lift the beater, and the egg beater will have a drooping sharp angle

Step 9: put 25g water and 50g sugar into the milk pot and heat it to 118 ℃ over low heat. Turn off the heat (without stirring)

The tenth step: the electric egg whisk in the protein cream bowl is transferred to the most high speed, the right hand holds the egg beating device, the left hand puts the syrup in the milk pan slowly into the protein cream, and then hits it down, then spreads it to the low speed, then adds the softened butter to the inside. Each piece must be ensured that the last piece has been beaten and scattered. . (this step needs to pay attention to the bottom tips)

Step 11: pack the whipped cream into a small bowl, pick in a small amount of edible pigment with toothpick and mix well with scraper

Step 12: prepare the flower mounting bag and tools for flower mounting

Step 13: put the mounting bag into the mounting mouth, put the cream into the mounting bag, and scrape the cream to the bottom with a scraper. It's best to use silicone and cloth as mounting bags

Step 14: apply a little cream on the mounting nail, then pad a piece of oil paper and stick it tightly. Extrude the flower center with a round flower mouth

Step 15: milking cream with the right hand, turning the mounting nail with the left hand, and circling the flower center with the rose beak

Step 16: Mount three pieces on the second layer, and mount the third layer from the middle of each piece on the second layer to the middle of the next piece. That is, the petals are mounted at intervals

Step 17: after mounting, put it into the baking pan and refrigerate for 10 minutes

Step 18: cupcake with a round flower mouth squeeze a layer of cream, high in the middle, low around, smooth with a spatula

Step 19: take out the shaped flowers from the refrigerator, use the mounting scissors to take out the flowers, put them on the cake, and place them according to your preference

Step 20: if you have a spare place, you can use the leaf flower mouth to mount the leaf decoration

Materials required:

Eggs: 4

Low gluten flour: 80g

Fine granulated sugar: 60g

Cream: 50g

Butter: 225g

White granulated sugar: 55g

Egg white: 60g

Water: 25g

Note: 0, the cake must be mixed from the bottom to the top, powder and cream will sink. 1. In addition to this recipe, the cake body can also be made with the sponge Cupcake I have sent before, which is not retractable; 2. The syrup can be boiled twice, and half can be poured when pouring, because this amount is rarely difficult to cook, and it is easy to solidify when poured into the protein cream; 3. The butter must be softened well, otherwise it may fail, and it does not soften Good butter will be hard and easy to burn when beaten with electric egg beater; 4. Oil and water may separate when the butter is added to the protein cream, so it will be better if you stick to beating for a while; 5. Because the cream is mainly butter, it's better to use silicone or cloth decorative bag, otherwise the butter will be easy to melt when heated; 6. The cream is more tolerant when the room temperature is above or below 20 ℃ It's easy to squeeze out. If the temperature is too low, it's easy to solidify. It's affected by the temperature of the hand in the mounting process. If the cream is thin, it can be refrigerated for a few minutes. 7. When boiling syrup, if there is no thermometer, boil until it is thick and light yellow.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet